Creamy Polenta with Buttered Spring Vegetables

20260407, #BreakfastDiary 1685, 5°C/sunny About 650kcal, Polenta with Green-Green Beans and Pink-Pink Radish, Creamy Polenta with Buttered Spring Vegetables.

1 cup polenta, 20g butter, pecorino romano cheese, 20g butter, 1/2 onion, 5 radishes, 1 cup each edamame and peas

1. In a pot, combine 4 cups water, 1 cup polenta, and a pinch of salt, and simmer, stirring occasionally. Add 10g butter and grated pecorino romano cheese and mix evenly to finish. 2. In a pan, melt 10g butter and sauté the chopped onion, then sauté the roughly chopped radishes. Add the edamame and peas and sauté a bit more. 3. Plate the polenta from step 1, top with the radishes, edamame, and peas from step 2, and finish with grated pecorino romano cheese.

Inspired by @boroughchef